SHARP CHEDDAR NATURAL CHEESE
Summary
This sharp cheddar cheese is primarily made from cultured milk, which is a high-quality ingredient providing protein and calcium. However, it is classified as ultra-processed due to the inclusion of annatto for coloring, which, while natural, can cause allergic reactions in some individuals. The processing level limits its score, despite the relatively clean ingredient list.
At a glance
Key ingredients 4
Cultured milkGood
Cultured milk is the primary ingredient in cheese, providing a rich source of protein and calcium. The fermentation process enhances digestibility and adds beneficial probiotics. It is a high-quality ingredient when sourced from grass-fed or organic milk.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Contains probiotics that may aid in digestion and gut health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many foods but should be consumed in moderation. Excessive salt intake can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease if consumed in excess.
Benefits
Enhances flavor and acts as a natural preservative in cheese.
EnzymesNeutral
Enzymes are essential in cheese production, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. The use of enzymes is standard in cheese making and poses no significant health risks.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
AnnattoBad
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. While natural, it can cause allergic reactions in sensitive individuals. It is considered less harmful than artificial dyes but still poses some risk.
Risks
May cause allergic reactions in sensitive individuals and should be consumed with caution.
Benefits
Provides a natural color to cheese without the use of synthetic dyes.
Processing
Ultra-Processed Foods
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